Garofalo Gluten Free Pasta

March 14, 2014 5:14:23 AM EDT

Garofalo Gluten Free Pasta

Being a celiac or voluntarily choosing to live a gluten free lifestyle doesn’t mean that you have to deprive yourself from the foods that you’re used to- it just means that you have to find an alternative. Pasta Cheese has the delicious substitute to wheat pasta and it’s Garofalo Gluten Free Pasta! Made mostly out of corn flour, this pasta still satisfies your macaroni and cheese craving without upsetting your sensitive stomach.

Garofalo Gluten Free Pasta provides you with high quality pasta so you don’t feel like you’re depriving yourself. It even comes in normal pasta shapes so you can disguise your gluten-free pasta and feed it to even the harshest of food critics and they won’t even realize that they’re eating gluten free! Choose from casarecce, penne, or spaghetti and go about as you normally would with a regular pasta recipe, pouring on your sauce of choice and mixing in some melted mozzarella cheese for warm comfort food that will agree with your stomach.

When you’re gluten free, you need food which are gentle on your stomach and that’s exactly what Garofalo Pasta brings you. Your meal will not only feel healthy and sensitive to your allergies, but also like one of artisan quality. Garofalo Gluten Free Pasta will become a regular in your weekly meal menus and it will instantly become a family meal favorite. No one will taste the difference, and you don’t have to tell them your cooking secret! Just remember to keep restocking and to have enough Garofalo Gluten Free Pasta on hand, because everyone will want second servings. After tasting Garofalo, you’ll never be able to eat a different gluten free pasta again- you’ll be addicted for life!

0 Comments | Posted in Gourmet Pasta By Mike Vlachos

Garofalo Pasta with Pomi Red Clam Sauce

January 16, 2013 2:44:46 PM EST

Ingredients:

-Pomi chopped tomatoes

-Basil

-1/2 cup Badia a Coltibuono Extra Virgin Olive Oil

-Garofalo thin spaghetti

-1 onion

-1/2 cup-1 cup red wine

-whole little neck clams (taken out of shell)

-cherry stones clams (minced)

-2 tbsp honey (Boscovivo Spanish Esparcet Honey)

-cilantro, garlic, salt, pepper

-homemade bread crumbs

**TIP: Add more wine than oil**

Directions:

Bring water to a rolling boil in a large gallon pot and cook the pasta till al dente. In a pan, bring the extra virgin olive oil to warm then add chopped onions and basil. Sautee onions and basil until caramelized and translucent. Deglaze the pan with the red wine and allow to cook down for a few minutes, making sure you have added more wine than oil in the pan. Add the clams and the honey and stir making sure you do not over cook the clams. Take the al dente pasta and add to the pan with the clam sauce to let all of the flavors meld together. Allow to cook for 2-4 minutes, then remove pasta from the pan and place in a serving dish. Pour clam sauce mixture over the top and sprinkle with fresh breadcrumbs, cliantro, salt, pepper and garlic over the top. Garnish with fresh parsley and/or basil. Enjoy!~

0 Comments | Posted in Recipes By Jennifer Lee